Eggplant Steaks With Pistachio And Mint Quinoa Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Slice the eggplant into thick steaks, about 1 inch thick.
• STEP 3.Brush the eggplant steaks with olive oil and season with salt and pepper.
• STEP 4.Grill the eggplant steaks for about 4-5 minutes per side, until tender and slightly charred.
• STEP 5.In the meantime, cook the quinoa according to package instructions and let it cool.
• STEP 6.In a bowl, combine the cooked quinoa, chopped pistachios, chopped mint, lemon juice, olive oil, salt, and pepper.
• STEP 7.Mix well to combine all the ingredients.
• STEP 8.To serve, place the grilled eggplant steaks on a plate and spoon the pistachio and mint quinoa salad on top.
• STEP 9.Garnish with additional chopped mint and pistachios, if desired.
• STEP 10.Serve warm or at room temperature.

Cooking Tips

• Make sure to slice the eggplant into thick steaks to ensure they hold their shape on the grill.
• You can also roast the eggplant steaks in the oven if you don't have a grill.
• Feel free to add other vegetables to the quinoa salad, such as cherry tomatoes or cucumbers, for extra freshness.
• If you prefer a creamier texture, you can mix some Greek yogurt into the quinoa salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the eggplant steaks with a side of mixed greens or a fresh salad for a complete meal.
• This dish can also be served as a side dish alongside grilled chicken or fish.